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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
This unit develops your understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation. The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. Students are introduced to various techniques of food preparation and presentation as well as practical applications of the principles of common methods of cooking.
Unit was previously coded HOS1102, HOS1110, HOS2106
On completion of this unit students should be able to:
This unit involves two symbiotic components. Theory seminar sessions of 2 hour duration will be conducted in a class room for part of the semester while 4 hour practical sessions will be conducted for the balance of the semester. Skills, techniques, and methods of food handling discussed during the theory seminars will be put into practice in the practical kitchen sessions. A hands on teaching and learning approach is encouraged in this unit and will be enhanced through the practical applications. The skills of working effectively and productively with others in a team building environment where appropriate communication and the development of cooperation is emphasised. The assessment methods provide students with the opportunity to demonstrate critical appraisal, practical knowledge, and application of skills. Students will demonstrate knowledge through practical sessions.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Laboratory Work | Weekly Practical Assessment | 48% |
| Test | Mid Semester Test | 20% |
| Test | Practical test | 20% |
| Examination | Final Examination | 12% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HOS2500|2|1
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
This unit develops your understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation. The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. Students are introduced to various techniques of food preparation and presentation as well as practical applications of the principles of common methods of cooking.
Unit was previously coded HOS1102, HOS1110, HOS2106
On completion of this unit students should be able to:
This unit involves two symbiotic components. Theory seminar sessions of 2 hour duration will be conducted in a class room for part of the semester while 4 hour practical sessions will be conducted for the balance of the semester. Skills, techniques, and methods of food handling discussed during the theory seminars will be put into practice in the practical kitchen sessions. A hands on teaching and learning approach is encouraged in this unit and will be enhanced through the practical applications. The skills of working effectively and productively with others in a team building environment where appropriate communication and the development of cooperation is emphasised. The assessment methods provide students with the opportunity to demonstrate critical appraisal, practical knowledge, and application of skills. Students will demonstrate knowledge through practical sessions.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Laboratory Work | Weekly Practical Assessment | 48% |
| Test | Mid Semester Test | 20% |
| Test | Practical test | 20% |
| Examination | Final Examination | 12% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HOS2500|2|2